Nutrient Comparison: Cassava VS Pie crust, standard-type, prepared from recipe, baked per 5 oz
Compare the macro and micronutrient content in 5 oz of Cassava versus 5 oz of Pie crust, standard-type, prepared from recipe, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cassava vs Pie crust, standard-type, prepared from recipe, baked:
- 5 ounces of Cassava have 3.5 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
- While 5 oz of Pie crust, standard-type, prepared from recipe, baked contain 4.5 times more Vitamin B1, 5.8 times more Vitamin B2, 3.9 times more Vitamin B3, 1.7 times more Vitamin B5, 2.5 times more Vitamin B9, 1.6 times more Vitamin E and 7.8 times more Vitamin K than Raw Cassava.
- 5 ounces of Cassava have insufficient amounts of Vitamin E and Vitamin K
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6 and Vitamin C
- Both Raw Cassava as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Cassava vs Pie crust, standard-type, prepared from recipe, baked:
- 5 ounces of Cassava have 1.5 times more Magnesium and 4 times more Potassium than Pie crust, standard-type, prepared from recipe, baked.
- While 5 oz of Pie crust, standard-type, prepared from recipe, baked contain 10.7 times more Iron, 2.5 times more Phosphorus, 30.1 times more Selenium, 38.7 times more Sodium and 1.3 times more Zinc than Raw Cassava.
- Both Cassava and Pie crust, standard-type, prepared from recipe, baked contain similar levels of Copper and Manganese per five ounces.
- 5 ounces of Cassava lack sufficient amounts of Selenium
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Potassium
- Both Raw Cassava as well as Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cassava have 10 times more Sugars than Pie crust, standard-type, prepared from recipe, baked.
- While 5 oz of Pie crust, standard-type, prepared from recipe, baked contain 3.3 times more Energy, 123.6 times more Fat, 116.5 times more Saturated Fat, 32.8 times more Omega 3, 267.7 times more Omega 6 and 4.7 times more Protein than Raw Cassava.
- Both Cassava and Pie crust, standard-type, prepared from recipe, baked offer comparable quantities of Carbohydrate and Fiber per five ounces.
- 5 ounces of Cassava provide inadequate amounts of Omega 3 and Omega 6